Portuguese Tomato Rice

A glossy, creamy rice swimming in a reduced tomato broth. The grains are tender yet distinct, infused with a slow-cooked base of peppers and onions.

• Prep: 15 min
• Cook: 25 min
• Difficulty: Easy
• Calories: 729
• Protein: 14 g
• Carbs: 130 g
• Fat: 16 g

Ingredients

• 300 g White rice ( dry )
• 400 g Round tomato ( finely diced )
• 1 pc Yellow onion ( finely chopped )
• 0.5 pc Red bell pepper ( finely diced )
• 2 pc Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 pc Bay leaf
• 900 ml Mineral water
• 10 g Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 300 g Carolino Rice ( rinsed )
• 900 ml Vegetable broth ( hot )
• 1 tsp Tomato paste

Instructions

1. Start the aromatic base

   In a skillet, heat the olive oil. Sauté the chopped onion, red pepper, and garlic with the bay leaf. The onion should become translucent and soft without browning.

2. Stew the tomatoes

   Add the diced tomatoes and tomato paste. Let it reduce over medium heat until the vegetation water evaporates and the oil starts to bead on the surface of the sauce.

3. Toast and wet the rice

   Add the Carolino rice. Stir for a minute to coat each grain with fat. Pour in the vegetable broth (about three times the volume of rice). Season with salt and pepper.

4. Simmer

   Cover and simmer over low heat. The rice is ready when it is tender but there is still a bit of thickened sauce left. Remove from heat, sprinkle with fresh cilantro, and serve immediately.

Chef's tips

• Do not let the rice absorb all the liquid; it must remain 'malandrinho' (naughty), meaning slightly soupy.
• Use very ripe tomatoes, the ones that feel soft to the touch, for maximum juice.

Storage

Keeps for 24h in the fridge, but loses its creaminess as the rice keeps absorbing the sauce. Best eaten immediately.